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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a delightful salad. It is nice for a spring luncheon,especially with the fresh taste of asparagus. Chill time not included. Ingredients:
1 1/2 cups olive oil |
1/2 cup white vinegar |
2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/8 teaspoon pepper |
3 -4 radishes, sliced |
1/4 cup chopped green pepper |
3 tablespoons dill pickle relish |
1 tablespoon minced fresh parsley |
1 tablespoon snipped chives |
2 lbs fresh asparagus, trimmed |
lettuce leaf |
3 hard-boiled eggs, sliced |
2 medium tomatoes, cut into wedges |
Directions:
1. In a bowl, whisk together the first 5 ingredients; Add radishes, green pepper, relish, parsley, and chives.
2. In a large skillet, bring 2 cups water to a boil; Add asparagus; cover and boil for 3 minutes.
3. Drain and immediately place asparagus in ICE WATER; drain and pat dry.
4. Transfer asparagus to a glass dish; pour dressing over top; cover and chill at least 4 hours.
5. To serve, arrange lettuce leaves on a serving platter.
6. With a slotted spoon, remove aspargus; arrange over lettuce.
7. Garnish with boiled eggs and tomatoes.
8. Drizzle with the dressing to taste, enjoy.
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